Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

1 tbsp plain flour

300ml beef stock

1 tbsp Dijon mustard

1 tbsp tomato purée

3 tbsp crème fraîche

½ x 20g pack flat-leaf parsley, chopped

Method

Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.

In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.

Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.

Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.

Tip

Make it spicy

Follow recipe up to the end
of stage 2, but instead of pasta, boil 300g basmati
rice. Soften the shallots in butter, then stir in 2 tbsp
curry paste, the tomato purée and flour, then fry for
1 min. Add stock and bubble as before, then stir in
crème fraîche or use natural yogurt instead. Serve
with rice, and scatter with chopped coriander.

I have been given some gorgeous fillet steak from my mother in law who works at a butchers and my partner has demanded i make stroganoff with it for tea tomorrow night.I will be seasoning the meat with paprika, I don't think there will be any need to but the fact that it is infuriating user HV1 is reason enough! i will feed back once it has been made ( :

Please, please, please stop adding Paprika to this. This is not the Russian way, they did not have paprika. It is artificial to this recipe and totally unnecessary if seasoning correctly. Thank you for listening to a chef. xxxx

Made this again tonight for the first time in almost a year. It's so easy to make and most of the prep can be done earlier and kept in the fridge until you are ready to throw it all together. Added a couple of cloves of garlic at the same time as the shallots. Extra seasoning with a couple of teaspoons of paprika to personal taste. My allergy conscious daughter loved it and my husband said it was restaraunt quality! I won't leave it so long next time!!

This was really nice. I halved the recipe for the 2 of us. Used thinly sliced small onion instead of shallots. Added a splash of brandy and didn't use the tomato paste, also seasoned it with a little paprika. Will do again.

I gave this a tweak or two but it turned out delicious.I used sour cream as I had no creme fraiche. I seasoned the meat liberally with Paprika and I added a garlic clove to the shallots.Really tasty, the herby pappardelle goes really well with the sauce.Even a hit with the picky 7yr old, can't say fairer than that!

We made this in January 2016 with some beef sirloin left over - which we thinly sliced. Did not change the recipe much and it was a great success. We found the large dollop of mustard gave a good sour to combine with the sweetness of the cream - did not add wine or brandy.

A very tasty dish but not at all what we expected. For it to taste like Stroganoff as I know it, I'd add paprika and lemon juice next time after reading some other recepies. Still very pleasant though. I'd also switch Dijon for wholegrain as it packs more of a punch. This is great if you prefer to avoid stronger flavours though.

Made this tonight for first time. Not a stroganoff fan but really enjoyed this. Added big clove of garlic to shallots. 3 teaspoons paprika (not smokey)( gradually to taste) and used 3 teaspoons whole grain mustard (gradually to taste)as had no Dijon. My big meat eating hubby said he loved it and would like to try a meat free version using mushrooms and veg (cauliflower )4 stars

I glazed the onion then added garlic and paprika, mixed the beef with the flour and added to the pan. Once beef browned added the mushrooms, stock, English mustard and tomato purée. Cooked for good 15-20 minutes before adding in single cream (as didn't have creme fraiche), finally cooked for a further 15-20 minutes till thickened. Used basmati rice instead. Yummy recipe, thanks for inspiration.

I did not use the flour (we like a thin sauce) or the tomato puree but did add smoked paprika, garlic and some brandy. I also used some dried prochini mushrooms and used the the liquid to enrich the stock ( I used chicken not beef as I don't like beef stock, personal preference).The result was delicious and freezing the meat before is crucial as it allows you to finely cut the beef which for flash frying is essential.I didn't have any pappardelle but did have some fresh lasagne sheets in the freezer which I sliced to look like pappardelle and it worked. Next time I will try it with a mixture of wild rice and Basmati.Loved it.

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